MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
- Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
- Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
- Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
- Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mlungisi Thabethe
[email protected]These pancakes are a great addition to any brunch menu. They're also perfect for a light lunch or dinner.
Logan Donnelly
[email protected]I'm always looking for new and healthy recipes. These pancakes fit the bill. They were delicious and easy to make.
Khuram Malik
[email protected]These pancakes were a great way to use up some leftover vegetables. They were also a lot healthier than traditional pancakes.
Chinonye Ruth
[email protected]Overall, I thought these pancakes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Kaden Robinson
[email protected]I had a hard time getting the pancakes to flip without breaking. I think I need more practice.
Santosh Parajuli
[email protected]The pancakes were a bit bland. I think I would add more spices next time.
Muhaimin Al Shakil
[email protected]These pancakes were a little too greasy for my taste, but the flavor was good. I think I would try them again with less oil.
Sah suresh Sah
[email protected]I'm not a big fan of pancakes, but these moo shu style vegetable pancakes were really good. The pancakes were crispy and the filling was flavorful. I especially liked the watercress salad and mung bean sprouts.
Josue Pena
[email protected]These pancakes are a great way to get your kids to eat their vegetables. They're crispy and flavorful, and the watercress salad and mung bean sprouts add a healthy touch.
Nicholine Prince
[email protected]I love this recipe! The pancakes are so easy to make and they're always a crowd-pleaser. I've made them for parties, potlucks, and even just for a weeknight dinner.
Sandesh Khanal
[email protected]These pancakes were delicious! I made them for a party and they were a big hit. Everyone loved the crispy texture and the flavorful filling.
Krista Welch-Valenzuela
[email protected]I've made these pancakes several times now and they're always a hit. They're so versatile, I can use whatever vegetables I have on hand. The watercress salad and mung bean sprouts are a must-have.
ozcat webby
[email protected]These pancakes were a hit with my family! Even my picky kids loved them. The pancakes were crispy and flavorful, and the watercress salad and mung bean sprouts added a nice crunch.
Muhammad jamiu Abdulraheem
[email protected]I'm so glad I found this recipe! The moo shu style vegetable pancakes were delicious and easy to make. I used a variety of vegetables, including carrots, cabbage, and bell peppers. The watercress salad and mung bean sprouts were also a nice touch.
ENY
[email protected]This moo shu style vegetable pancakes recipe is a keeper! The pancakes were crispy on the outside and tender on the inside, and the watercress salad and mung bean sprouts were a refreshing complement. I will definitely be making this again.